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Seared Bluefin Tuna (Olivier Vigneault)

Prep Time :
25 min
Bake Time :
Makes :
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This recipe is:

Seared Bluefin Tuna:

2 x 250g (18oz., about 41/2” by 3’’) #1 bluefin tuna

1/2 cup (125 mL) plain yogurt 

3/8 cup (95 mL) balsamic vinegar

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

1 Granny Smith apple

1 tsp (5 mL) extra virgin olive oil

Salt, pepper

Peppered Arugula Salad:

1 bunch of arugula salad

Crackled pepper to taste

2 tbsp (30 mL) extra virgin olive oil


Seared Bluefin Tuna:

Preheat a stainless steel frying pan at high.

Season the tuna with salt and pepper to taste and place in the pan. Cook both sides on high for 1 to 2 minutes. Set aside in the refrigerator.

In a pot, heat the balsamic vinegar and the SPLENDA® Granulated until you obtain a thick mixture. Once cooled, mix in with the plain yogurt.

Cut the apple to make a brunoise (finely diced) and add the extra virgin olive oil.

Cut the tuna in pieces of the same size.

Peppered Arugula Salad:

Toss arugula salad with 2 tbsp (30 mL) of extra virgin olive oil.

Sprinkle generously with crackled pepper to desired taste.


Place the pieces of tuna on a plate.

Pour the apple brunoise on the center of each piece.

Decorate one side of the plate with the peppered arugula salad and the other side with a drizzle of yogurt.


Nutrition Information

Amount per Serving
Nutritional information based on a recipe made using low fat plain yogurt.

Serving Size: 1/4 recipe

Total Calories: 390

Calories from Fat: 153

Total Fat: 17 g

Saturated Fat: 3.5 g

Cholesterol: 65 mg

Sodium: 250 mg

Total Carbohydrates: 17 g

Fibre: 2 g

Sugars: 11 g

Protein: 40 g


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